Some basic elements of History to begin with.

      Breakfast is the first meal of the day. According to nutritionists, it is the most important meal of the day because it brings everything people need to well begin a day. Basically, people may eat everything for breakfast. 

       The first breakfasts as we know began in the 19th century, when working and middle class men had to go to work every day at regular hours. Women and servants would serve to men a great bowl of porridge following by the basic English breakfast: toast, eggs, bacon.

      We can find this in Beeton's Book of Household Management (1861). She says that a good breakfast should propose game pies, sausages, bacon and eggs, butter, marmalade, toast, muffin, jam, coffee and tea.

      If we have a look at a recipe with eggs as it is a very important ingredient in British Breakfast, let's take it from The Good Enough to Eat Breakfast Cookbook by Carrie Levin and William Perley because I really like this particular cook book it is funny with little anecdotes and very easy recipes very well explained. Levin is a famous chef serving "good, old-fashioned American food." She opened her first restaurant, The Good Enough to Eat. People from all around the world come to eat plates such as Macaroni and Cheese, Lemon Parmesan Chicken, Sweet Potato Fries or Meatloaf or Turkey Dinners. 

The recipe that I would like to share is Bacon-Tomato-Gruyere Omelette:

Ingredients:

2 teaspoons clarified butter

1 ounce (1 1/2 slices) of cooked bacon cut into 1/2-inch pieces

3 eggs

1 ounce (1/4 cup) grated Gruyere cheese (don't pack it down!)

1 ounce (1/2 of a small) plum tomato, seeded and cut into 1/4-inch cubes.

Directions:

After the butter is good and hot in the pan, scatter in the bacon. Shake the pan once to make sure the bacon is not sticking. Now pour in the beaten eggs. Tilt and pull a couple of times and sprinkle in the cheese, keeping it well in the eggs. Pull a couple more times to cook to desired doneness.

Scatter in the tomato pieces, avoiding the edge of the pan. Immediately (almost!) depan the omelette, flipping it into a half circle on your warmed plate. The tomatoes will be sufficiently warmed be being folded into the omelette at the end of the process and shouldn't be cooked so much as to release their water. Water in the pan will cause sticking.

She adds a note about an particular anecdote at the end as she often does: 

One day I remarked to Keith, a chef who had been with me for many years, that I always seem to be putting cheese in my omeletpes. He said, "An omelette without cheese is a day without sunshine!"

     However, over the few decades, breakfast changed and people like John Kellogg, W.K. Kellogg developed ready-meal cereal that revolutioned breakfasts because it took less time than cook every thing especially appreciated because servants began to disappear little by little after the 1880s. These cereals became even more appreciated during the war when bacon and fish were rationed and even after when women entered the workplace and did not have time to prepare cooked breakfast for the children. The other good point was that children could serve themselves breakfast.

     More and more food was created to vary the breakfast though years. However, less and less people takes time to have a real good breakfast...